Caramel Apple Crepes

• Crepes
• flour↗1 cup
• milk↗1 1⁄2 cups
• eggs↗2
• vegetable oil↗1 teaspoon
• salt↗1⁄4 teaspoon
• nonstick cooking spray
• Filling
• brown sugar1 cup

  packed

• butter↗1⁄2 cup
• whipping cream (unwhipped)↗3⁄4 cup

  unwhipped

• butter↗1 tablespoon
• tart apples, peeled, cored and very thinly sliced↗1 1⁄2 cups
• fresh lemon juice↗1 tablespoon
• cinnamon↗1⁄2 teaspoon
• teaspoon nutmeg↗1⁄8
• cup raisins↗1⁄4
• tablespoons apple brandy or 2 tablespoons rum↗2
• cup pecan pieces, toasted↗1⁄2
• cup powdered sugar↗1⁄4
• vanilla ice cream

Step-by-step instructions

1. 1

   Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.

2. 2

   Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.

3. 3

   Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.

4. 4

   Spoon in 2 Tbsp batter; tilt skillet to spread evenly.

5. 5

   Return to heat; brown on one side.

6. 6

   Invert pan over paper towel to remove.

7. 7

   Repeat with remaining batter.

8. 8

   In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).

9. 9

   Set aside.

10. 10

    Toss apple slices with lemon juice, cinnamon and nutmeg.

11. 11

    Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.

12. 12

    Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.

13. 13

    Serve with ice cream with caramel sauce drizzled over top.